Shrimp Scampi Linguine Pasta (Print Version)
# Ingredients:
→ Seafood
01 -
2 lbs peeled jumbo shrimp
→ Breadcrumb Mixture
02 -
1 cup panko crumbs
03 -
2 tbsp softened butter
04 -
1/2 cup grated parmesan
05 -
1 tsp lemon pepper
06 -
1 tsp cajun blend
→ Herbs and Seasonings
07 -
1 tsp lemon pepper
08 -
1 tsp cajun blend
09 -
1/2 cup flat-leaf parsley
10 -
1 tbsp freshly squeezed lemon juice
11 -
1 tbsp finely grated lemon peel
→ Vegetables
12 -
1/2 cup finely diced red onions
13 -
1/2 cup chopped tomatoes
14 -
1 tbsp minced garlic paste
→ Sauce Base
15 -
2 tbsp butter
16 -
1 1/2 cups dry white wine
17 -
2 cups heavy cream
18 -
1 cup shredded parmesan
→ Pasta
19 -
1 lb linguine pasta
# Instructions:
01 -
Boil the linguine pasta according to package instructions until al dente and set aside.
02 -
Mix shrimp with 1 tsp lemon pepper and 1 tsp cajun blend. Coat the shrimp evenly in a mixture of panko crumbs, softened butter, and grated parmesan cheese.
03 -
Pan-fry the crumb-coated shrimp in a skillet for about 3 minutes on each side until crispy and golden brown, then set aside.
04 -
In a large pan, sauté diced red onions, garlic paste, and chopped tomatoes in butter until softened. Add white wine and reduce for a few minutes. Stir in heavy cream, shredded parmesan, and the remaining 1 tsp of lemon pepper and cajun blend, cooking until thickened.
05 -
Toss the cooked pasta into the creamy sauce, mixing well to coat. Top with the crispy shrimp and garnish with fresh lemon peel and parsley.
# Notes:
01 -
Avoid adding too much panko to ensure the breading remains light and crispy.
02 -
For better crumb adherence, dip shrimp in an egg wash before coating with breadcrumbs.
03 -
This dish tastes best when served fresh and hot.